Influence of Ohmic Heating on Food Bioactives
Author:
Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-96885-4_13
Reference113 articles.
1. Aamir M, Jittanit W (2017) Ohmic heating treatment for Gac aril oil extraction: effects on extraction efficiency, physical properties and some bioactive compounds. Innov Food Sci Emerg Technol 41:224–234
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3. Achir N, Dhuique-Mayer C, Hadjal T et al (2016) Pasteurization of citrus juices with ohmic heating to preserve the carotenoid profile. Innov Food Sci Emerg Technol 33:397–404
4. Al-Hilphy ARS, AlRikabi AKJ, Al-Salim AM (2015) Extraction of phenolic compounds from wheat bran using Ohmic heating. Food Sci Qual Manage 43:21–28
5. Assiry A, Sastry SK, Samaranayake C (2003) Degradation kinetics of ascorbic acid during ohmic heating with stainless steel electrodes. J Appl Electrochem 33(2):187–196
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